Set the oven to 325 F or Mark 3.
Melt the butter in a frying pan.
Coat the meat with seasoned flour and cook, a little at a time, in the butter until browned all over.
Place in an ovenproof dish.
Add the onions to the pan and cook for a few minutes.
Add the stock and when hot pour over the meat and mix well.
add the rosemary, cover and cook in the oven for about 1 hour until the mat is tender.
Drain the meat and put on a warm serving dish.
Drain the cooked asparagus, cut off the tips and arrange them around the meat.
Place the stems of the asparagus with 2 tablespoons of liquid from the casserole in a liquidizer and, when blended, add to the casserole together with the cream, lemon juice and seasoning.
Re-heat on the stove, stirring all the time and then pour over meat.
Serve with baby potatoes and buttered carrots. Serves 4 - 6.
2 lb leg of lamb, cut into 2 inch pieces
2 lb asparagus, cooked
2 oz butter
2 oz flour
2 onions, thinly sliced
1/2 pint lamb stock
5 fl oz double cream
Pinch of rosemary
Salt and pepper
A few drops of fresh lemon juice
A lamb and asparagus dish for special occasions.